Here is another mix that just became a good one for us. I'm not quiet up to the task of cooking from scratch and trying to figure out what substitutions work best so for now I'll stick to trying mixes. I followed the directions on the box for the pizza crust and used egg replacer and a soy free oil. Instead of making one large crust, I made several mini crusts. They don't brown well so I had a hard time making sure they were done but you can't over cook them because you'll end up with a tough crust. The end result, for me, turned out like sourghdough bread on the outer layer and a slight taste resembling a pita pocket (which I have been known to make mini pizzas with so that was perfect). Austin is tomato free right now so I couldn't actually make real pizza but I did try a cannellini bean spread recipe idea that was posted on gfcfmommy.blogspot.com. I added a little bit of spices to the beans and it actually turned out really well. My neighbor even added that she wanted to be invited over for dinner the next time I made them. I froze the extras in vacuum sealed bags but they didn't turn out as good as the first one from the oven.
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